The aroma characteristic of Clove is due to the eugenol molecule, a major component of the clove. This molecule is present in foods and in many dental hygiene products, and is therefore relatively easy to recognize in a blind test.
The clove aroma is prominent in some beer styles, high-quality chocolates, and red wines.
In beer, the clove aroma is often associated with those of pepper and allspice, and it develops during the fermentation process. It is an aroma characteristic of some specific beer styles such as Weiss and certain Belgian Ales (for example, Saison). In some cases the aroma can also be due to the barrel-aging process, and for that reason can be found in Lambic beers. In other beer styles, the clove aroma can actually be considered a defect due to poor control methods during the fermentation process.
In chocolate, it is a delicate scent which recalls a mix of sweet spices (some of which are pepper, cinnamon, clove, and nutmeg). It is found in many cocoa varieties from Trinitario to cocoa from the High Amazon.
In red wine, the clove aroma can be found in a very delicate form due to the barrel-aging process. It is most frequently detected in wines obtained from certain grape varieties, two of which are Nebbiolo and Shiraz.
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